Where did Bistek come from, and what is it?
What are some good things about Bistek for your health?First of all, steak has a lot of protein, which will give you energy for the rest of the day. And the food uses less oil than a lot of other Filipino recipes. Most of the time, we only need 4 tablespoons of cooking oil to sauté different items. We also use calamansi, which is a great source of vitamin C, in this recipe. This is good for your brain and keeps your insulin levels in check. This fruit is both sweet and sour, and it has a lot of good things for you in it, like potassium and calcium. This dish also adds a bit of taste with tasty yellow onions and garlic. Both of these can help you keep your cholesterol level down. Researchers have also found that garlic has vitamins that could help keep Alzheimer’s disease and dementia at bay. Garlic is also full of a lot of different vitamins and minerals. Among these are selenium, manganese, vitamins B6 and C, and fiber.
What if I don’t have a few of the ingredients? What else can I use in place of the Bistek in this recipe?You might find that you’re out of kalamansi at home. The beef sirloin this Bistek recipe calls for may also be out of stock at your neighborhood market. That should be fine, since there are other things you can use instead of these items. For one thing, our recipe already says that you can use lemon or lime instead of calamari. These can already give the dish that little bit of tanginess that it needs. Even though the best cut of meat for this dish would be sirloin, you can also try other parts of the cow. Try to slice as thinly as you can any part you can get your hands on. You can also try to tenderize it with a hammer if it tends to be on the tougher side. This is so your Bistek Tagalog will be just as juicy and soft as it would be with a beef sirloin. For our yellow onion, you can also try other kinds of this veggie that taste and feel similar. You can try this with white or red onions instead of yellow ones. Now you have a lot of choices if you run out of calamari, beef sirloin, or yellow onions.
What’s the best way to store my Bistek? And can I get it warm up so I can eat it again?Like many other delicious Filipino dishes, bistek Tagalog tastes best when it’s just been cooked. But if you ever have extras, you can definitely use a couple of storage tips. This also helps if you’ve made too much food for your family or dinner guests. So, to store your meat dish the right way, make sure to use a container with a tight-fitting lid that keeps air out. All of your Bistek should go inside. Then put it in the fridge to keep it safe to eat for about three more days. You can also make this last longer, maybe for a few months. All you have to do is put the jar in the freezer. And before you eat it again, make sure to check on it to make sure it’s still good. And of course, warming your Bistek is the best way to eat it after it’s been in the fridge. Just get a pan for this step. Then, put the Bistek in the pan after letting it cool down if it came from the fridge. Then, heat this over medium heat until it is warm all the way through. How long it takes will depend on how many amounts you still have. But you can use a spatula to mix the Bistek and make sure the heat is going through well. It’s also nice that Bistek can be heated up in a microwave. To do this, microwave the dish every 2 to 3 minutes. Once you can see that the heat has spread evenly over the meat, your hot and tasty Bistek Tagalog is ready to eat.
How to Cook Bistek Tagalog – Pinoy BeefsteakMarinate In Soy Sauce And Calamansi Soy sauce and calamansi juice are mixed with the beef and left to sit for a while. This step helps the meat take on more flavor. For this dish, I use dark soy sauce. You shouldn’t have any trouble with light soy sauce. This dish tastes best with calamansi or calamondin. On the other hand, lemon or lime can be used instead. Just mix soy sauce, calamansi juice, and black pepper together in a bowl. Add cuts of beef. Let it sit for an hour. It would be better if you could put everything in a ziplock bag that you can close again and let all the air out before closing it. The least amount of time to prepare is one hour, but the best time is overnight. The next step is to fry the beef slices and onions that have been marinating. Before you fry the meat, make sure to drain any marinade that is left over. Hold on to the sauce. We’ll use it in the future. I usually start by cooking half the onions in a pan before adding the beef. Just cook the onions until they start to soften. Take it right out of the pan and set it away. This is what will go on top of the dish. Cook the meat in a pan for 1 minute on each side. After that, take it out of the pan. If you need to, add more oil. Saute And Cook Until Tender Cook the garlic and the rest of the onion. Before you pour in the rest of the meat marinade, the onion should be soft and the garlic should be a light brown color. Add water and let it boil. Put the meat that has been cooked in a pan into the pan. The meat must be made more tender. Cover the pan and let the beef cook until it is very soft. This is where cuts and cuts of good meat stand out. Use the freshest meat possible and choose tender cuts like sirloin and top round. If the liquid starts to dry up, don’t forget to add water. If you want, you can add more ground black pepper and salt.
- ▢1 1/2 lbs beef sirloin thinly sliced
- ▢5 tablespoons soy sauce
- ▢4 pieces calamansi or 1-piece lemon
- ▢1/2 tsp ground black pepper
- ▢3 cloves garlic minced
- ▢3 pieces yellow onion sliced into rings
- ▢4 tablespoons cooking oil
- ▢1 cup water
- ▢1 pinch salt
- Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
- Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
- Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
- Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
- Pour the remaining marinade and water. Bring to a boil.
- Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
- Season with ground black pepper and salt as needed. Top with pan-fried onions.
- Transfer to a serving plate. Serve hot. Share and Enjoy!
Nutrition InformationServing: 4g Calories: 279kcal (14%) Carbohydrates: 1g Protein: 31g (62%) Fat: 15g (23%) Saturated Fat: 2g (10%) Cholesterol: 74mg (25%) Sodium: 1095mg (46%) Potassium: 503mg (14%) Vitamin C: 0.8mg (1%) Calcium: 34mg (3%) Iron: 2.8mg (16%)
What is Bistek Tagalog?
Bistek Tagalog is a popular Filipino dish consisting of thinly sliced beef marinated in a flavorful sauce made from soy sauce, calamansi (Filipino lime) juice, and onions. It is typically served with steamed rice and often enjoyed as a main course.
Can I use other types of meat instead of beef?
Yes, you can use other meats like pork or chicken as a substitute for beef in Bistek Tagalog. Keep in mind that the cooking time may vary depending on the type of meat you choose. Adjust the cooking time accordingly to ensure the meat is cooked through.
What can I use as a substitute for calamansi juice?
If calamansi juice is not available, you can use a mixture of lemon and lime juice as a substitute. The ratio can be 1 part lemon juice to 2 parts lime juice. This combination will provide a similar tangy and citrusy flavor to the dish.
Can I marinate the beef overnight?
Yes, marinating the beef overnight is an excellent way to enhance the flavor and tenderness. The longer marination time allows the meat to absorb the flavors of the marinade. However, if you’re short on time, marinating for at least 30 minutes to an hour will still yield tasty results.
Can I add vegetables to Bistek Tagalog?
While Bistek Tagalog traditionally does not include vegetables, you can certainly add them if you prefer. Sliced bell peppers or onions are commonly added for additional flavor and texture. You can sauté the vegetables separately and add them to the dish while serving.